August 9, 2017 by tahini

Yoffi falafel is a restaurant in South Africa. They are quite popular since they really make good falafel. Not only that, they also have their other food on their menu, which includes hummus and halva. They also good drinks, like coffee and tea.

But hey, not all of use can afford to go to South Africa right this instant, right? It could such a dilemma, thinking all those falafels, hummus, and halvas you could have tried. Worry no more though, cause I will teach a falafel recipe that can be as good as what they serve at Yoffi Falafel.

Orange Tahini Sauce for Baked Falafel

INGREDIENTS

1 small red onion

1/2 cup plus 1 tablespoon freshly squeezed orange juice, divided

2 1/2 teaspoons kosher salt, divided

1 garlic clove, crushed

2 (15-ounce) cans chickpeas, drained, rinsed

1 teaspoon ground coriander

1/4 cup plus 2 teaspoons distilled white vinegar, divided

1 teaspoon ground cumin

5 tablespoons chickpea flour

1 cup chopped parsley, divided

4 pita breads

1 teaspoon baking powder

1/2 cup vegetable oil, divided, plus more for pan

1/2 cup tahini

2 cups shredded green cabbage

1 cup cherry tomatoes, quartered

Homemade or store-bought hummus (for serving)

Procedure

1. Preheat oven to 375°F. Thinly slice one-third of onion. Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp. salt in a small bowl; set aside.
2. Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp. salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds. Add flour and baking powder and pulse a few more times to combine.
3. Lightly oil a rimmed baking sheet. Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1″ apart. Gently press down on tops to flatten slightly. Brush tops with 1 Tbsp. oil. Bake falafel, turning balls halfway through, until golden brown and crispy, 20–25 minutes. Wrap pitas in foil and warm in oven during last 5 minutes of baking.
4. Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp. vinegar, and 1 tsp. salt in a medium bowl. Whisk in tahini and 1/4 cup water until a smooth sauce forms.
5. Whisk 2 Tbsp. pickling liquid from reserved onions with remaining 3 Tbsp. oil in another medium bowl. Add cabbage, tomatoes, and onions and toss to coat.
6. Cut each pita into 4 pieces. Drizzle falafel with 2 Tbsp. tahini sauce and top with remaining 1/4 cup parsley. Serve with pita, hummus, salad, and remaining tahini sauce alongside.

If you don’t have chickpea flour, you can substitute it with all- purpose flour. Also, you can store this up to 5 days. So, you can opt to make a lot, just make sure that you’ll store it properly. It would be advisable if you’ll an airtight container.

There you go, no need to go to South Africa just to taste what Yoffi Falafel can serve you. Just try this recipe, and feel like a bos on vacation, and eating at Yoffi Falafel.

Recipe Name

Orange Tahini Sauce for Baked Falafel

Author Name

Tahini Recipe

Published On

2017-08-09

Preparation Time

15M

Cook Time

45M

Procedure

Preheat oven to 375°F. Thinly slice one-third of onion. Toss slices with 1/4 cup orange juice, 1/4 cup vinegar, and 1/2 tsp. salt in a small bowl; set aside. Pulse chickpeas, garlic, coriander, cumin, 3/4 cup parsley, 1 tsp. salt, and remanining onion in a food processor until very coarsely chopped, about 30 seconds. Add flour and baking powder and pulse a few more times to combine. Lightly oil a rimmed baking sheet. Using a 1/4-cup measuring cup, portion out 12 ping pong-sized balls and place on sheet, spacing 1" apart. Gently press down on tops to flatten slightly. Brush tops with 1 Tbsp. oil. Bake falafel, turning balls halfway through, until golden brown and crispy, 20–25 minutes. Wrap pitas in foil and warm in oven during last 5 minutes of baking. Meanwhile, whisk 1/4 cup oil and remaining 1/4 cup plus 1 tablespoon orange juice, 2 tsp. vinegar, and 1 tsp. salt in a medium bowl. Whisk in tahini and 1/4 cup water until a smooth sauce forms. Whisk 2 Tbsp. pickling liquid from reserved onions with remaining 3 Tbsp. oil in another medium bowl. Add cabbage, tomatoes, and onions and toss to coat. Cut each pita into 4 pieces. Drizzle falafel with 2 Tbsp. tahini sauce and top with remaining 1/4 cup parsley. Serve with pita, hummus, salad, and remaining tahini sauce alongside.

Ingredient

1 small red onion, 1/2 cup plus, 1 tablespoon freshly squeezed orange juice, divided, 2 1/2 teaspoons kosher salt, divided, 1 garlic clove, crushed, 2 (15-ounce) cans chickpeas, drained, rinsed, 1 teaspoon ground coriander, 1/4 cup plus 2 teaspoons distilled white vinegar, divided, 1 teaspoon ground cumin, 5 tablespoons chickpea flour, 1 cup chopped parsley, divided, 4 pita breads, 1 teaspoon baking powder, 1/2 cup vegetable oil, divided, plus more for pan, 1/2 cup tahini, 2 cups shredded green cabbage, 1 cup cherry tomatoes, quartered, Homemade or store-bought hummus (for serving)

Total Time

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